Bacon sandwich…

[roofman]

That pink supermarket bacon is disgusting and even worse when the white slime bleeds from it cooking in a pan, i will go as far to say it actually stinks of the bed the pig sleeps in. Thick "real" butchers bacon or thin fatty bacon from Aldi cooked in the air fryer is the only bacon i eat myself. I might add that i cant stand supermarket pork meat of any kind as it has that rancid pig smell when cooking.

 

[Craig-SM]

Little butcher its a 40 min round trip but worth it ( Englands)
Local farms from shop opposite the butcher ( Muffin Man)
If I am stuck the Aldi Bacon Medallions would do but not a patch on the butcher's stuff.

Just reminded me with the Lidl bacon medallions on a lightly toasted English muffin topped with poached eggs and hollandaise sauce otherwise known as Eggs Benedict. The wife loves this but with Salmon for her birthday breakfast as I can stand it I substitute it for Lidl bacon medallions instead. Very indulgent but delicious.

 

[Morris]

Sweet cured thick bacon from our local farm shop, grilled to render the fat and slapped in anything bready. Add fried mushrooms when extra padding is required. Lovely.

 

[Martin Hocking]

That pink supermarket bacon is disgusting and even worse when the white slime bleeds from it cooking in a pan, i will go as far to say it actually stinks of the bed the pig sleeps in. Thick "real" butchers bacon or thin fatty bacon from Aldi cooked in the air fryer is the only bacon i eat myself. I might add that i cant stand supermarket pork meat of any kind as it has that rancid pig smell when cooking.

That’s interesting bri, they used to call it boar taint or pi55 taint, nowadays they just pretend it doesn’t exist!

The farm I work on is a pig finishing farm, we take the piglets after weaning and have them until they go on their special holiday. A bit like a pig hotel. Years ago, before my time at least they used to send the boars out earlier to try and reduce the smell you’re talking about. These days the pigs are bred to reach the target size very quickly which is supposed to mean that the boars don’t reach full maturity (we normally only have them for around twenty weeks).

Another farm not far away works for a smaller local company who have their own farm shop and they still send out small loads of gilts only just for the shop.

The reason what you’ve said is interesting is because the guy I work for who’s farmed pigs most of his life says exactly the same thing. He’s actually a vegetarian so doesn’t eat any of it (i think farming turkeys in the 80’s did that) but apparently it’s something that only certain people can smell and is supposed to be more common in women. Personally I can’t really smell it myself.

What I smell like most of the time on the other hand…

 

[Mark 5]

Talking of meat, is there anywhere near Cardiff where one can purchase a joint of Goat, one of my daughters has been trying, even some farm shops,-- nothing?

 

[Ian X]

Home made bread from the bread maker. Bacon has long been a disappointment - covered in white scum, full of water and sticks to even the best non-stick pans. I’ve just discovered that cooking it in the air fryer makes it palatable (not had an air fryer very long so still learning).
When I was out in Australia last, they have bacon called Spek (I think) which comes as an uncut ‘slab’ - you just slice off a couple of rashers and cook it in the frying pan with no scum or water whatsoever. Nothing like the rubbish that the supermarkets in the U.K. sell.

"Proper" dry cured bacon starts to fry well within the minute. It's the rip off cack that is full of water that scums up and boils long before it begins to fry. Nobody sells back cut bacon in France apart from a very few British butchers dotted about the country. I settled on oak smoked belly cut (streaky), poitrine fumée that I buy as a 4kg slab from the butcher and slice it on a slicer then vac pack it and freeze, it has almost no water and begins to fry immediately

 

[500e]

Buy Goat Meat Online | Diced, Chops & On The Bone

Discover goat meat by choosing from our range of fantastic meat. Includes diced, shoulder, leg and rack of goat. Next day delivery available.

www.kimbersfarmshop.co.uk

Or
Rees family butchers 376A Cowbridge Rd E, Cardiff, CF5 1JJ, Wales

 

[Beeezer]

Is it a slow news day?

On the blob are we…..

 

[Bornfree]

That pink supermarket bacon is disgusting and even worse when the white slime bleeds from it cooking in a pan, i will go as far to say it actually stinks of the bed the pig sleeps in. Thick "real" butchers bacon or thin fatty bacon from Aldi cooked in the air fryer is the only bacon i eat myself. I might add that i cant stand supermarket pork meat of any kind as it has that rancid pig smell when cooking.

The white slime that comes out is a brine solution. I used to work in a Poultry factory and the amount you can inject in chicken breast is unbelievable. The machines are called tenderiser or massagers but all they do is put the meat in a high vacuum chamber and inject brine under pressure using a bank of needles. Chicken breast can be doubled in weight.

 

[Seadog]

It's just another way of conning the public.

 

[Monkey Harris]

The white slime that comes out is a brine solution. I used to work in a Poultry factory and the amount you can inject in chicken breast is unbelievable. The machines are called tenderiser or massagers but all they do is put the meat in a high vacuum chamber and inject brine under pressure using a bank of needles. Chicken breast can be doubled in weight.

criminal ..
why are they allowed to do it ?

 

[Craig-SM]

The white slime that comes out is a brine solution. I used to work in a Poultry factory and the amount you can inject in chicken breast is unbelievable. The machines are called tenderiser or massagers but all they do is put the meat in a high vacuum chamber and inject brine under pressure using a bank of needles. Chicken breast can be doubled in weight.

Chicken tumbling and still allowed, they even add beef and pork proteins into it now so it retains more water. I stopped buying “fresh” chicken portions after hearing instead buying whole chickens or frozen where it declares no added water such as Costco's

 

[Craig-SM]

criminal ..
why are they allowed to do it ?

Yes, allowed under EU rules after the Dutch argued for it.

 

[Mark 5]

criminal ..
why are they allowed to do it ?

Because 6 x 1/4 pounders for £1.50 a few years ago and everyone was so surprised to find they had been eating horse meat, is why.

Consumers want their food cheap.

Guarantee those tasty looking boxed apple turnovers or pies you might purchase in the large supermarket, the profit margins made and does anyone think they are eating apple, the filling might have started out as a barrel of them, not by the time they are used as fill.

 

[Morris]

Because 6 x 1/4 pounders for a £1.50 a few years ago and everyone was so surprised to find they had been eating horse meat, is why.

Consumers want their food cheap.

Guarantee those tasty looking boxed apple turnovers or pies you might purchase in the large supermarket, the profit margins made and does anyone think they are eating apple, the filling might have started out as a barrel of them, not by the time they are used as fill.

Which is why all pies in our house are wifey produced. We know exactly what is in them.

 

[Mark 5]

Which is why all pies in our house are wifey produced. We know exactly what is in them.

Lovely and I bet they taste great.

 

[Cobbler]

Which is why all pies in our house are wifey produced. We know exactly what is in them.

Can’t beat a home made steak & kidney pie! Her indoors makes them …. Not often enough though, I must have words

 

[Morris]

Can’t beat a home made steak & kidney pie! Her indoors makes them …. Not often enough though, I must have words

Wifey's views on kidney's are not repeatable but the boozy steak pie...

It has to be said, she is from the NE so pies in her DNA.

 

[Monkey Harris]

Can’t beat a home made steak & kidney pie! Her indoors makes them …. Not often enough though, I must have words

you will be making your own...!

 

[roofman]

That’s interesting bri, they used to call it boar taint or pi55 taint, nowadays they just pretend it doesn’t exist!

The farm I work on is a pig finishing farm, we take the piglets after weaning and have them until they go on their special holiday. A bit like a pig hotel. Years ago, before my time at least they used to send the boars out earlier to try and reduce the smell you’re talking about. These days the pigs are bred to reach the target size very quickly which is supposed to mean that the boars don’t reach full maturity (we normally only have them for around twenty weeks).

Another farm not far away works for a smaller local company who have their own farm shop and they still send out small loads of gilts only just for the shop.

The reason what you’ve said is interesting is because the guy I work for who’s farmed pigs most of his life says exactly the same thing. He’s actually a vegetarian so doesn’t eat any of it (i think farming turkeys in the 80’s did that) but apparently it’s something that only certain people can smell and is supposed to be more common in women. Personally I can’t really smell it myself.

What I smell like most of the time on the other hand…

Now that was a very interesting read Martin...had this pig smell (waiting for the jibs) since a teenager and no one has ever believed me